“I like the flakiness. I like the butteriness. I like the versatility of a croissant.” -Dulcé Sloan
“Croissants…too flimsy…they don’t have the structural integrity to uphold the meats and cheeses that we want to use to make them a sandwich.” – Josh Johnson
It’s bagels vs. croissants this week on Hold Up with Daily Show correspondent Dulcé Sloan and writer Josh Johnson. #DailyShow #HoldUp #Podcast
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There’s something called Bagel Thins, Dulce
ReplyEverything Bagel, you are doing much too much.
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ReplyI thought this was an epic rap battle of history at first
Reply#pressedbagelgate?
ReplyBagel chips are ok. Very crunchy and hard
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ReplyYou can’ t beat a chocolate chroissant plus all the bagles we have in switzerland are super doughy. So chroissants all the way!
ReplyI’m with Dulce on this one and enjoy croissants. And I liked the Croissan’wich from Burger King when I was in high school. Croissan’wiches probably helped me graduate.
ReplyI agree with Dulce 100%.
ReplyBiscuits for the win
ReplyLook. Texture is important to me. Croissants win that over bagels. I should probably watch the argument though.
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